Cover Image

High microbial loads found in minimally-processed sliced mushrooms from Italian market

Haiyang Jiang, Dino Miraglia, David Ranucci, Domizia Donnini, Rossana Roila, Raffaella Branciari, Cheng Li
  • Haiyang Jiang
    Department of Veterinary Medicine, University of Perugia, Italy; College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
  • Dino Miraglia
    Department of Veterinary Medicine, University of Perugia, Italy
  • Domizia Donnini
    Department of Agricultural, Food and Environmental Sciences, University of Perugia, Italy
  • Rossana Roila
    Department of Veterinary Medicine, University of Perugia, Italy
  • Raffaella Branciari
    Department of Veterinary Medicine, University of Perugia, Italy
  • Cheng Li
    College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China

Abstract

There is an increased consumer interest in minimally processed vegetables that has led to the development of products, such as pre-cut sliced mushrooms. Few data are available on the hygienic condition and the presence of foodborne pathogens in such products. Therefore, the current study aimed to evaluate the safety and hygienic characteristics of both ready-to-eat and ready-to-cook, pre-cut sliced mushrooms obtained from a local Italian market. For the evaluation of the hygienic condition, the aerobic mesophilic bacteria, aerobic psychrotrophic bacteria and Escherichia coli enumerations were performed. Salmonella spp., Listeria monocytogenes and Campylobacter spp. were considered in the assessment of the foodborne pathogens. High microbial loads were detected, including counts higher than 5 log CFU/g for E. coli and 6 log CFU/g for the other bacteria counts considered, but no pathogens were found. Ready-to-eat and ready-to-cook products differed only for aerobic mesophilic counts (7.87 and 8.26 log CFU/g, respectively, P=0.003). Strategies to enhance the hygienic level of the mushrooms, particularly the ready-to-eat products, are needed.

Keywords

Agaricus bisporus; Fresh-cut; Escherichia coli; Salmonella; Listeria;

Full Text:

PDF
HTML
Submitted: 2017-08-17 10:13:35
Published: 2018-04-10 11:53:30
Search for citations in Google Scholar
Related articles: Google Scholar
Abstract views:
531

Views:
PDF
20
HTML
10

Article Metrics

Metrics Loading ...

Metrics powered by PLOS ALM


Copyright (c) 2018 Haiyang Jiang, Dino Miraglia, David Ranucci, Domizia Donini, Rossana Roila, Raffaella Branciari, Cheng Li

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
 
© PAGEPress 2008-2018     -     PAGEPress is a registered trademark property of PAGEPress srl, Italy.     -     VAT: IT02125780185     •     Privacy